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으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성

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dc.contributor.author이연진-
dc.contributor.author변광인-
dc.contributor.author진소연-
dc.date.available2021-02-22T09:45:40Z-
dc.date.created2020-09-02-
dc.date.issued2018-04-
dc.identifier.issn1225-7060-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4580-
dc.description.abstractThis study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.-
dc.language한국어-
dc.language.isoko-
dc.publisher한국식생활문화학회-
dc.title으뜸도라지 막걸리의 저장기간별 품질특성 및 항산화활성-
dc.title.alternativeQuality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum-
dc.typeArticle-
dc.contributor.affiliatedAuthor진소연-
dc.identifier.doi10.7318/KJFC/2018.33.2.133-
dc.identifier.bibliographicCitation한국식생활문화학회지, v.33, no.2, pp.133 - 141-
dc.relation.isPartOf한국식생활문화학회지-
dc.citation.title한국식생활문화학회지-
dc.citation.volume33-
dc.citation.number2-
dc.citation.startPage133-
dc.citation.endPage141-
dc.type.rimsART-
dc.identifier.kciidART002344066-
dc.description.journalClass2-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorMakgeolli-
dc.subject.keywordAuthorEtteum bell flower root-
dc.subject.keywordAuthorPlatycodon grandiflorum-
dc.subject.keywordAuthorantioxidant activity-
dc.subject.keywordAuthorquality characteristics-
dc.identifier.urlhttp://koreascience.or.kr/article/JAKO201814446221915.page-
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